Transcript Traditional Diets Part II - Weston A. Price Conferences

ASTHMA AND RAW MILK – 2007
RAW MILK STRONGEST FACTOR: In a study of
14,893 children aged 5-13, consumption of raw
milk was the strongest factor in reducing the risk
of asthma and allergy, whether the children lived
on a farm or not.
FIRST YEAR OF LIFE: The benefits were greatest
when consumption of farm milk began during the
first year of life.
ASTHMA KILLS, at the rate of NINE people per day.
Clinical & Experimental Allergy. 2007 May; 35(5) 627-630.
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RAW MILK & GLUTATHIONE
• Glutathione: Key compound for
detoxification
• High levels in whey protein
• Research in 1991 discovered that whey
proteins only boost glutathione status in
their raw, undenatured state.
• Explains the success of the Milk Cure
Source: http://www.westonaprice.org/blogs/cmasterjohn/2010/09/11/thebiochemical-magic-of-raw-milk-and-other-raw-foods-glutathione
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RAW MILK FOR CHILDREN
• Calcium for optimal growth, strong bones,
strong teeth.
• Protection against asthma, allergies, eczema
• Builds immune system.
• Glutathione for protection against toxins.
• Builds healthy gut wall.
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CONFINEMENT DAIRY SYSTEM
Cows never leave stalls. Life span averages 42 months.
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THE MODERN COW – THREE MILKINGS PER DAY
Often milked for 600 days without a break, or until death.
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MODERN MILK FROM FARM TO FACTORY
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RAW MILK RESOURCES:
A CAMPAIGN FOR REAL MILK
 WEBSITE: realmilk.com
 Detailed scientific information
about raw milk
 Raw milk regulations by state
 Sources of raw milk at
realmilk.com or through local
chapters of the Weston A. Price
Foundation at westonaprice.org
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RAW MILK RESOURCES:
THE FARM-TO-CONSUMER LEGAL
DEFENSE FUND
LEGAL DEFENSE FOR SMALL FARMERS
 Raw Milk Protection
 Right to On-Farm Processing and
Direct Sales
 Resistance to NAIS
WEBSITE: farmtoconsumer.org
PHONE: (703) 208-FARM
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FIFTH PRINCIPLE
HIGH LEVELS OF ENZYMES
AND BENEFICIAL BACTERIA
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TYPES OF ENZYMES
METABOLIC
DIGESTIVE
FOOD
1,000 S DISCOVERED
ABOUT 22
3 TYPES
DELTA DESATURASE
PANCREATIN
AMALYSES
SUPEROXIDE DISMUTASE
PEPSIN
LIPASES
GLUTHTHIONE PEROXIDASE
TRYPSIN
PROTEASES
CATALASE
LACTASE
LYSYL OXIDASE
GALACTASE
PHOSPHATASE
When the diet contains food enzymes, the body is spared from making
some digestive enzymes and therefore has more energy.
Food enzymes are destroyed at 118o F wet heat, 150o F dry heat.
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EXAMPLES OF ENZYME-RICH FOODS
RAW DAIRY PRODUCTS
RAW MEAT AND FISH
RAW HONEY
TROPICAL FRUITS
COLD PRESSED OILS
EX. EXTRA VIRGIN OLIVE OIL
WINE AND UNPASTEURIZED BEER
LACTO-FERMENTED
(ENZYME ENHANCED)
VEGETABLES such as SAUERKRAUT, PICKLES
MEATS such as SALAMI
DAIRY PRODUCTS such as YOGURT
FRUITS such as CHUTNEY, ASIAN PLUM SAUCE
FISH such as GRAVLAX
BEVERAGES such as KOMBUCHA
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BENEFICIAL BACTERIA
OLD PARADIGM: Healthy human body is sterile and microbes
attack it, making us sick.
NEW PARADIGM: Healthy human body lives in symbiotic
relationship with microorganisms.
SIX POUNDS OF HEALTHY BACTERIA IN OUR DIGESTIVE TRACT:
DIGEST OUR FOOD
ASSIST IN ASSIMILATION
CREATE NUTRIENTS
PROTECT US AGAINST TOXINS
HELP US FEEL GOOD
WITHOUT GOOD BACTERIA, WE ARE DEAD!
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LACTO-FERMENTED CONDIMENTS
PROVIDE ENZYMES AND GOOD BACTERIA
SAUERKRAUT, CORTIDO ( SPICY
SOUTH AMERICAN SAUERKRAUT ),
PICKLED RELISH, PICKLED BEETS, PEACH CHUTNEY, APPLE BUTTER
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COMMERCIALLY AVAILABLE
LACTO-FERMENTED BEVERAGES
KOMBUCHA
KVASS
SOUR GRAIN
DRINK
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Fermented Beverages in Africa
Made from maize, sorghum, bananas, etc.
Rich sources of enzymes, protective bacteria,
vitamin K, B vitamins
SIXTH PRINCIPLE
SEEDS, GRAINS, LEGUMES AND NUTS
ARE SOAKED, SPROUTED, FERMENTED OR NATURALLY
LEAVENED
PROPER PREPARATION MAKES SEED FOODS MORE DIGESTIBLE
AND THEIR NUTRIENTS MORE AVAILABLE.
BENEFITS
REASON
DEACTIVATES ENZYME INHIBITORS
BLOCK DIGESTION
NEUTRALIZES PHYTIC ACID
BLOCKS MINERAL ABSORPTION
NEUTRALIZES TANNINS AND LECTINS
IRRITANTS
PRE-DIGESTS COMPLEX STARCHES & SUGARS
HARD TO DIGEST
BEGINS BREAKDOWN OF GLUTEN
HARD TO DIGEST; CAN BE TOXIC
BEGINS BREAKDOWN OF CELLULOSE
IMPOSSIBLE TO DIGEST
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HERBIVORE STOMACHS
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HUMAN STOMACHS
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PROPER PREPARATION OF
SEED FOODS
IMITATES NATURAL FACTORS THAT
NEUTRALIZE THE SEED’S "PRESERVATIVES"
AND ALLOW IT TO SPROUT:
MOISTURE
WARMTH
SLIGHT ACIDITY
TIME
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CRUEL BREAKFAST
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MORE CRUEL BREAKFASTS
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GOOD BREAKFASTS
SCRAMBLED EGGS WITH SAUTÉED POTATOES
FRIED EGGS WITH NO-NITRATE BACON
AND FRUIT
SMOOTHIE MADE WITH WHOLE YOGHURT,
EGG YOLKS, FRUIT AND COCONUT OIL
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GOOD GRAIN BREAKFAST
1.
SOAK ROLLED OATS IN WARM WATER AND 1 TABLESPOON
OF SOMETHING ACIDIC – WHEY, YOGHURT, VINEGAR OR
LEMON JUICE – OVERNIGHT.
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2. NEXT MORNING, BRING WATER AND SALT TO A BOIL.
3. ADD SOAKED OATMEAL, BRING TO A BOIL AND COOK, STIRRING,
FOR ONE MINUTE.
4. COVER AND LET SIT SEVERAL MINUTES.
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5. SERVE OATMEAL WITH PLENTY OF BUTTER OR CREAM AND A
NATURAL SWEETENER. SPRINKLE COCONUT AND/OR CRISPY NUTS
ON TOP IF DESIRED.
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Teeth marks in butter
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PROBLEMS WITH SOY FOODS
PHYTIC ACID: Blocks absorption of calcium,
magnesium, iron, copper and especially zinc.
PROTEASE INHIBITORS: Block protein digestion,
cause swelling of pancreas.
ISOFLAVONES: Block thyroid function and cause
endocrine disruption. Lower cholesterol.
LECTINS: Irritating to the gastrointestinal tract.
OXALATES: High levels can cause kidney stones.
MANGANESE: High levels can cause brain damage
in infants.
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Soy Problems In Animals
SOY PROBLEMS IN ANIMALS
Reproductive problems, infertility, thyroid
disease and liver disease due to dietary intake of
isoflavones have been observed for several
species of animals1 including:
PIGS
MICE
RATS
CHEETAH
SHEEP
STURGEON
QUAIL
MARMOSET MONKEYS
1 http://www.westonaprice.org/Soy-Isoflavones-Panacea-or-Poison.html
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Soy–based Infant Formula
SOY–BASED INFANT FORMULA
A RECIPE FOR DISASTER
BABY RECEIVES DAILY DOSE OF ESTROGENS TEN TIMES GREATER, AS A
FUNCTION OF BODY WEIGHT, THAN THE LEVEL FOUND IN ASIAN DIETS.
PLUS ANTI-NUTRIENTS AND HIGH LEVELS OF MANGANESE, ALUMINUM AND
FLUORIDE.
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RESOURCES
 THE WHOLE SOY STORY BY KAAYLA
DANIEL, PHD, CCN
 SOY ALERT! SECTION OF
WESTONAPRICE.ORG
 SOY ALERT! FLYER FROM THE
WESTON A. PRICE FOUNDATION
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SEVENTH PRINCIPLE
TOTAL FAT CONTENT OF
TRADITIONAL DIETS VARIES FROM
30% TO 80% OF CALORIES, BUT ONLY
ABOUT 4% OF CALORIES COME FROM
POLYUNSATURATED FATTY ACIDS.
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THREE MAIN TYPES OF FAT
SATURATED FATS
(Butter, meat fat, coconut oil)
Solid at room temperature
MONOUNSATURATED
OILS
(Olive oil, canola oil)
POLYUNSATURATED OILS
(Corn, safflower, soybean oils
Liquid at room
temperature but solid
in refrigerator
Liquid, even in the refrigerator
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18-CARBON FATTY ACIDS
Saturated
STEARIC
MonoPolyunsaturated Unsaturated
OLEIC
LINOLEIC
Omega-6
Essential Fatty Acid
PolyUnsaturated
LINOLENIC
Omega-3
Essential Fatty Acid
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MODERN EDIBLE OIL PROCESSING
Source: Fats and Oils: Formulating and Processing for Applications, Richard D. O’Brien 1998
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FREE RADICALS IN PROCESSED
POLYUNSATURATED OILS
LINOLEIC
LINOLENIC
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ARTERIES:
THE GOOD AND THE PATHOLOGICAL
GOOD ARTERY - SMOOTH,
ELASTIC AND PINK
DAMAGED ARTERIES - CRUSTY
AND YELLOWISH
SATURATED AND MONO-
DAMAGE CAUSED BY FREE
UNSATURATED FATS DO NOT
RADICALS FROM RANCID,
REACT OR HARM ARTERIES.
PROCESSED VEGETABLE OILS!
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PROBLEMS ASSOCIATED WITH CONSUMPTION
OF POLYUNSATURATED OILS
INCREASED CANCER
INCREASED HEART DISEASE
INCREASED WRINKLES AND PREMATURE AGING
IMMUNE SYSTEM DYSFUNCTION
DISRUPTION OF PROSTAGLANDIN PRODUCTION
LIVER DAMAGE
CEROID STORAGE DISEASE
DAMAGE TO REPRODUCTIVE ORGANS AND THE LUNGS
DIGESTIVE DISORDERS DUE TO POLYMERIZATION
INCREASED LEVELS OF URIC ACID
DEPRESSED LEARNING ABILITY
IMPAIRED GROWTH
LOWERED CHOLESTEROL
Source: Pinckney, The Cholesterol Controversy
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WHO’S AFRAID OF SATURATED FAT?
CLOGS ARTERIES
CAUSES CANCER!
INFLAMMATION!
CAUSES MS!
MAKES YOU FAT!
BAD FOR THE LIVER!
HEART ATTACK!
DIABETES!
DON’T WORRY, LISA.
NONE OF THIS IS TRUE!
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THE MANY ROLES OF SATURATED FAT
CELL MEMBRANES – should be 50% saturated fatty acids.
BONES – Saturated fats help the body put calcium in the bones.
HEART DISEASE – Lower Lp(a), a marker for heart disease.
HEART FUNCTION – Saturated fats are preferred food for the heart.
LIVER – Saturated fats protect the liver from alcohol and other poisons.
LUNGS – Can't function without saturated fats.
KIDNEYS – Can't function without saturated fats.
IMMUNE SYSTEM – Enhanced by saturated fats.
ESSENTIAL FATTY ACIDS – Work together with saturated fats.
DETOXIFICATION – Supports body's detox mechanisms
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SATURATED
FAT AND
HEART DISEASE
LOWER RATES OF
HEART DISEASE ARE
ASSOCIATED WITH
HIGHER LEVELS OF
SATURATED FAT IN
THE DIET.
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ESSENTIAL FATTY ACID CONTENT OF
PRIMITIVE AND MODERN DIETS
4%
PRIMITIVE DIET
4% Calories as
polyunsaturated
essential fatty acids
20%
MODERN DIET
20% Calories as
polyunsaturated
essential fatty acids
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NATURAL SOURCES OF
ESSENTIAL FATTY ACIDS
GRAINS
LEGUMES
NUTS
FISH
ANIMAL FATS
EGGS
VEGETABLES
FRUITS
Polyunsaturated fatty acids are protected from
damage when they are in whole foods.
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MANUFACTURE of MARGARINE and SHORTENING
SOY BEANS, CORN,
OILS EXTRACTED BY HIGH
REMAINING FRACTION OF OILS
COTTONSEED OR
TEMPERATURE
REMOVED WITH HEXANE AND OTHER
CANOLA SEEDS
AND PRESSURE
SOLVENTS
OILS WITH CATALYST SUBJECTED
OILS MIXED
OILS, NOW RANCID, STEAM CLEANED TO
TO HYDROGEN GAS IN A HIGH-
WITH A
REMOVE ALL VITAMINS AND
PRESSURE, HIGH-TEMPERATURE
NICKEL
ANTI-OXIDANTS
REACTOR.
CATALYST
(BUT PESTICIDES AND SOLVENTS REMAIN!)
SOAP-LIKE EMULSIFIERS
OIL STEAM CLEANED AGAIN TO
GRAY COLOR REMOVED BY
MIXED IN
REMOVE HORRIBLE ODOR
BLEACHING
ADVERTISING
PROMOTES MARGARINE
AS A HEALTH FOOD
MIXTURE IS PACKAGED
IN BLOCKS OR TUBS
ARTIFICIAL FLAVORS,
SYNTHETIC VITAMINS AND
NATURAL COLOR ADDED
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TRANS FATTY ACID
STERIC ACID
(CIS) OLEIC ACID
(TRANS) ELAIDIC ACID
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INDUSTRIAL FATS AND OILS
LIQUID POLYUNSATURATED OILS CAUSE
UNCONTROLLED REACTIONS IN THE BODY
SOLID PARTIALLY HYDROGENATED OILS
INHIBIT REACTIONS IN THE BODY
THE RESULT:
BIOCHEMICAL CHAOS
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DISEASES CAUSED OR EXACERBATED BY
PARTIALLY HYDROGENATED TRANS FATS
ATHEROSCLEROSIS & HEART DISEASE
CANCER
DEGENERATION OF JOINTS AND TENDONS
OSTEOPOROSIS
DIABETES
AUTOIMMUNE DISEASES
ECZEMA & PSORIASIS
PMS
LOWERED TESTOSTERONE, LOWERED SPERM COUNT
FAILURE TO GROW
LEARNING DISABILITIES
LOW BIRTH WEIGHT BABIES
REDUCED VISUAL ACUITY
REDUCED FAT CONTENT IN MOTHERS' MILK
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SATURATED FATS VS. TRANS FATS
SATURATED FATS
TRANS FATS
CELL MEMBRANES
Essential for healthy function
Interfere with healthy
function
HORMONES
Enhance hormone production
Interfere with hormone
production
INFLAMMATION
Suppress
Encourage
HEART DISEASE
Lower Lp(a). Raise "good"
cholesterol
Raise Lp(a). Lower "good"
cholesterol
OMEGA-3
Put in tissues and conserve
Reduce levels in tissues
DIABETES
Help insulin receptors
Inhibit insulin receptors
IMMUNE SYSTEM
Enhance
Depress
PROSTAGLANDINS
Encourage production and
balance
Depress production;
cause imbalances
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RECENT STUDIES ON FATS
LOW-FAT DIET= FATTER CHILDREN: Swedish study;
Children on lowfat diets were fatter, consumed more
sugar and had higher insulin resistance.
www.ub.gu.se/sok/dissdatabas/detaljvy.xml?id=6979.
LOW-FAT MILK = FATTER CHILDREN: Children
drinking reduced-fat milk had greater weight gain.
Arch Dis Child , 2013;98:335-34
FULL-FAT MILK = FERTILITY: Women drinking
lowfat milk had fertility problems.
Human Reproduction, online February 28, 2007.
.
FULL-FAT MILK = LOWER WEIGHT GAIN: Swedish
women using cheese and full-fat dairy had lower
weight gain as they grew older.
American Journal of Clinical Nutrition, 2007;84(6):1481-1488.
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Snack Foods
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GOOD THINGS IN BUTTER
HIGH LEVELS IN
GRASS-FED BUTTER
IN ALL BUTTER
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Copper
Zinc
Chromium
Selenium
Iodine
Conjugated Linoleic Acid
Shorter Chain Fatty Acids
Essential Fatty Acids
PERFECT BALANCE
Lecithin
Cholesterol
Glycosphingolipids
Wulzen Factor
DESTROYED BY PASTEURIZATION
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EIGHTH PRINICIPLE
NEARLY EQUAL AMOUNTS OF
OMEGA-6 AND OMEGA-3
FATTY ACIDS
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ESSENTIAL FATTY ACIDS IN
PRIMITIVE AND MODERN DIETS
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FREE-RANGE* VERSUS CONFINEMENT EGGS
* Greek chickens on fish-based feed Source: Simopolis and Salem, AJCN
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REDRESSING THE
OMEGA-6/OMEGA-3 IMBALANCE
ELIMINATE all commercial vegetables oils
from the diet.
USE FLAX OIL, a source of omega-3 fatty
acids, in SMALL amounts in salad dressing
(about ½ teaspoon per day).
CHOOSE ORGANIC AND PASTURE-FED animal
and plant foods for a good source of
omega-3 fatty acids.
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NINTH PRINCIPLE
ALL DIETS CONTAINED SOME SALT
SEA SALT
SALT FLATS AND MINED SALT
ASHES OF MARSH GRASSES
MEAT AND MILK PRODUCTS
BLOOD AND URINE
More salt needed with cooked foods
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SALT IS NEEDED FOR
PROTEIN DIGESTION
CARBOHYDRATE DIGESTION
DEVELOPMENT OF BRAIN
ADRENAL FUNCTION
CELLULAR METABOLISM
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TRADITIONAL SALT PRODUCTION
Traditional salt production
involved the simple
evaporation of sea water.
The salt was rich in
magnesium and trace
minerals.
Modern salt has all the
magnesium and trace
minerals removed and
contains aluminum-based
additives.
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SEA SALT
SALT SHOULD BE GRAY, BEIGE OR PINK, NOT WHITE,
INDICATING THE PRESENCE OF MINERALS.
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HOW MUCH SALT?
Adult requirement:
at least 1 ½ teaspoons (8 g) salt per day.
Current Consumption:
about 1 ½ teaspoons (8 g) per day
US government recommendation:
only 3/4 (3 g) teaspoon salt per day.
Salt consumption in 1900:
about 3 teaspoons (15 g) per day.
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TENTH PRINCIPLE
ALL TRADITIONAL CULTURES MADE USE
OF BONES, USUALLY AS BONE BROTH
1. Supplies calcium and other minerals in a form easy
to assimilate.
2. Supplies nutrients that help build healthy cartilage.
3. Supplies amino acids that help the body detoxify.
4. Supplies gelatin to help digestion.
5. Heals the digestive tract.
6. Regulates dopamine for mental/emotional health
(www.westonaprice.org/mentalemotional-health/meat-organs-bones-and-skin)
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CHICKEN STOCK
Whole chicken (including feet) or chicken backs and necks,
vegetables (onions, carrots, celery), vinegar, filtered water
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CHICKEN STOCK
Good broth
resurrects the dead.
South American Proverb
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Beef Stock Reduction
BEEF STOCK REDUCTION
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FOODS THAT CONTAIN HIGH LEVELS OF MSG
MSG has been linked to: diabetes, migraines and
headaches, obesity, autism, ADHD and Alzheimer's.
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INGREDIENTS THAT CONTAIN MSG
Monosodium Glutamate
Hydrolyzed Vegetable Protein
Hydrolyzed Protein
Hydrolyzed Plant Protein
Plant Protein Extract
Sodium Caseinate
Calcium Caseinate
Yeast Extract
Textured Vegetable Protein (TVP)
Autolyzed Yeast
Hydrolyzed Oat Flour
Corn Oil
Soy Protein Isolate
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Nerve Cells
From
EXCITOTOXINS
By
Russell Blaylock,
MD
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THE SOLUTION TO FATIGUE:
Easy Digestion
Raw Dairy, not pasteurized
Proper Preparation of Grains
Lacto-Fermented foods, rich in enzymes
and beneficial bacteria
Gelatin-rich bone broths
Less energy required for digestion
=
More energy for you!
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ELEVENTH PRINCIPLE
TRADITIONAL CULTURES MADE
PROVISIONS FOR FUTURE
GENERATIONS
 Special foods for parents-to-be, pregnant
women, nursing women and growing children

Spacing of children

Principles of proper diet taught to the young
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THIS WOMAN FROM FIJI HAS WALKED MANY MILES TO OBTAIN A
SPECIAL FOOD FOR THE BABY GROWING IN HER WOMB.
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Sisters
91
rs
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93
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94
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95
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BOOKLET BASED ON
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96
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HEART DISEASE ISSUE
97
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98
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SUMMARY
TRADITIONAL DIETS MAXIMIZED NUTRIENTS WHILE MODERN DIETS MINIMALIZE NUTRIENTS
TRADITIONAL DIETS
MODERN DIETS
FOODS FROM FERTILE SOIL
FOODS FROM DEPLETED SOIL
ORGAN MEATS OVER MUSCLE MEATS
MUSCLE MEATS, FEW ORGANS
ANIMAL FATS
VEGETABLE OILS
ANIMALS ON PASTURE
ANIMALS IN CONFINEMENT
DAIRY PRODUCTS RAW AND/OR FERMENTED
DAIRY PRODUCTS PASTEURIZED
GRAINS AND LEGUMES SOAKED/FERMENTED
GRAINS REFINED, EXTRUDED
BONE BROTHS
MSG, ARTIFICIAL FLAVORINGS
UNREFINED SWEETENERS (HONEY, MAPLE SYRUP)
REFINED SWEETENERS
LACTO-FERMENTED VEGETABLES
CANNED VEGETABLES
LACTO-FERMENTED BEVERAGES
MODERN SOFT DRINKS
UNREFINED SALT
REFINED SALT
NATURAL VITAMINS IN FOODS
SYNTHETIC VITAMINS ADDED
TRADITIONAL COOKING
MICROWAVE, IRRADIATION
TRADITIONAL SEEDS/OPEN POLLINATION
HYBRID SEEDS, GMO SEEDS
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